4 large ripe tomatoes
4 eggs, hard boiled
1/2 romaine and/or butter lettuce
10 ml dijon mustard
2 cloves garlic, minced
10 ml red wine vinegar
1 ml salt
1 ml black pepper, freshly ground
75 ml canola oil
Score tomatoes about two thirds of the way through. Slice hard boiled eggs.
Place one slice of egg in each scoring of each tomato.
Place tomato on bed of lettuce leaves.
In a small bowl; mix mustard, garlic, vinegar, salt and pepper. Add the oil slowly, whisking until blended.
Drizzle dressing over tomato/egg salad and serve.
Serves 4